B&B Luncheon, October 2004

Scarlet Perch Grenoblaise

Ingredients:

• per 500gm fish fillets boned
• 1 ea fresh egg
• ½ cup all purpose flour
• 1 bottle medium priced Chablis or dry white
• 1 ea whole fresh Lemon
• 1 tbs whole Capers
• 1 dash Worcestershire
• 1/8 cup milk

Method:

Fillet may be done whole or cut into smaller pieces. Cut ends off lemon and peel so meat of fruit is exposed and you can slide the sharp knife just inside each section loosening the meat.. Remove any seeds then add about two table spoons of capers and put aside. Whip up egg adding milk and shot of worcestershire and some fresh chopped parsley. Make a firmish batter to hold together any softer fillets.

Saute pan hot with a bit of clarified butter in it, dredge the fish through flour then into egg wash and place in pan, fat side of fish down. Turn once when golden brown in colour...if fish is not done transfer to pan and place in oven until done. Drain any oil from saute pan and put lemon and capers mixture in pan add an white wine and reduce...add fresh chopped parsley and whole butter and move around on the heat.

I often thicken it a bit with a dusting of flour prior to adding the Chablis to give the sauce a bit of substance and ensure it sits better on the fish. Place fish on serving dish and pour contents of saute pan over the fish. Pilaf is a good side to go with this.

When doing this bulk I simply par cook all the fish and place it in baking trays making the sauce in bulk from the butter residues. The trays get a few minutes in a hot therm-air oven prior to serving and are coated with the Grenoblaise sauce on warmish plates.

Tornedos Rossini en croute with Vegetables de jour

Method:

A traditional meal from Escoffier. Two small rounds of eye fillet skirted by bacon and retained at room temp prior to grilling. Prepare croutons from thick sliced bread prior to cooking.

Make a red wine and mushroom reduction from any pan juices to cover the meat. Serve each tornedos on the crouton and lavish with the reduction and serve with a paté slice on each serving.

Steamed Syrup pudding.

Ingredients:

• ½ cup golden syrup
• 100g unsalted butter, softened
• 150g caster sugar
• 1 orange, juiced and rind grated
• 2 eggs
• 1 egg yolk
• 200g self-raising flour
• (optional) 100g candied orange peel & 1 orange, extra, for garnish

Method:

Grease a 900ml basin with butter. Pour the golden syrup into the bottom of the basin. In preparation, cut a circle of baking paper larger than the basin and fold a pleat into the centre to allow for expansion when the pudding is steamed. Have string on hand to secure paper to basin.

To make the sponge, cream the butter, sugar and orange rind. Add the beaten eggs and yolk gradually, beating well after each addition. Fold in the flour and add the juice and candied peel. Spoon the mixture onto the golden syrup in the basin. Cover with baking paper and secure tightly with string. Tie an extra length of string across the top to make a handle. If you have enough single serve cups make individuals and place in the steamer. Steam for 1½ to 2 hours.

Serve with a generous amount of creme sherry sauce based on half milk and half cream sweetened more than usual.

"Optional":- Pare the rind of an orange very finely, making sure there is no pith on the back of the strips. Cut into very fine shreds. Invert onto a serving dish and garnish with shreds of orange.

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